Aunt Kizzy's Back Porch Catfish Recipe - Cooking Index
Aunt Kizzy's Back Porch Catfish Recipe - Cooking Index
The Aunt Kizzy people point out that if the recipe is too spicy, it can be readjusted: Before frying all of your fish, test-fry a single piece and spice the dry ingredients up or down, according to your taste. Serve with a dipping sauce such as hot mustard, mayonnaise, salad dressing or lemon juice, if desired.
Courses: Main Course| 1/2 cup | 31g / 1.1oz | Yellow or white cornmeal |
| 1/2 cup | 31g / 1.1oz | Flour |
| 1 1/2 teaspoons | 7.5ml | Seasoned salt |
| 1 teaspoon | 5ml | Freshly-ground black pepper |
| 1 teaspoon | 5ml | Garlic powder |
| 1/2 teaspoon | 2.5ml | Cayenne pepper |
| 1/2 teaspoon | 2.5ml | Seafood seasoning, preferably Old Bay - (optional) |
| 4 | To 6 catfish filets - (4 to 8 oz ea) | |
| Peanut oil - for deep frying |
Thoroughly mix cornmeal, flour, salt, pepper, garlic powder, cayenne and seafood seasoning in bowl. Dredge filets in mixture to coat completely.
Heat 2 to 3 inches peanut oil in large skillet to about 375 degrees. Drop 2 filets at a time in hot oil. Fry fish until golden brown, 4 to 7 minutes, depending on thickness, or until cooked as desired. Drain on paper towels.
Variation: For fish fingers, cut each filet into strips, then dredge in dry cornmeal mixture.
Each of 6 servings: 282 calories; 409 mg sodium; 61 mg cholesterol; 14 grams fat; 17 grams carbohydrates; 21 grams protein; 0.16 gram fiber.
Source:
"The Los Angeles Times, 02-02-2000"
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